Pistachio Cream
This Pistachio Cream recipe is utterly delicious and is made using only 5 ingredients.
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Pistachio Cream
Pistachio Cream is absolutely everywhere at the moment, and like everyone else, I am utterly obsessed with it.
It is made using just five ingredients, including white chocolate and pistachios, and it is surprisingly super easy to make.
Pistachios
For this recipe, the pistachios do need to be shelled. You can buy shelled pistachios in most supermarkets, but they can be quite expensive, so as an alternative, you could buy pistachios and shell them yourself.
If you can’t find raw pistachios, you can use salted or roasted instead. It will slightly change the flavour of the pistachio cream, but it will still be delicious.
White Chocolate
To help with the texture and sweetness of the pistachio cream, you need to use white chocolate. This can’t be replaced with milk or dark chocolate.
The white chocolate helps to thicken the pistachio cream so that it is a smooth and spreadable consistency.
Making the Cream
I used shelled pistachios in this recipe, so I just popped them straight into a blender. If you need to shell your pistachios, add them to a pot of boiling water for 3 minutes to soften them before removing the shells.
The pistachios need to be blitzed in a food processor with icing sugar and milk until they form a paste. This can take 5-10 minutes, and you may need to stop every few minutes to scrape down the sides of your processor. You need to ensure that you don’t have any chunks of pistachio, or your cream won’t be smooth.
While the pistachios are blitzing in the food processor, you can heat the butter, milk and white chocolate in a saucepan on a low heat. Stir occasionally to ensure that all the butter and chocolate are completely melted and smooth.
Once the chocolate mixture is melted and smooth, add the pistachios and the white chocolate mixture to a blender and blend until both are mixed together and the cream is smooth.
Uses
There are so many different ways you can use pistachio cream in baking. I have some recipes using it coming soon, but you could also add it to buttercream to make a pistachio buttercream.
You could also add it to white chocolate to add to the topping of Millionaire’s Shortbread.
Freeze blobs of the cream to use in cookies with a soft centre.
Or you could even use it to give muffins a soft and gooey centre.
Equipment
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Pistachio Cream
Ingredients
For the Pistachio Cream
- 125 g Shelled Pistachios
- 1 tbsp Icing Sugar
- 150 ml Whole Milk
- 100 g White Chocolate
- 25 g Salted Butter
Instructions
To Make the Pistachio Cream
- Add the shelled pistachios, icing sugar and 5ml of whole milk to a food processor.
- Blend for 5-10 minutes until the ingredients turn into a paste. You may need to stop every few minutes and scrape down the sides of the food processor to ensure all the pistachios are incorporated and you don't have any lumps.
- Add the butter, chocolate and remaining milk to a saucepan on a low heat. Stir occasionally until the butter and chocolate have melted completely and the mixture is smooth.
- Add the pistachio paste and white chocolate mixture to a blender and blend until all the ingredients are completely combined, smooth and creamy.
- Pop the mixture into a clear jar and enjoy.
Notes
- This Pistachio Cream will last up to 2 weeks when stored in a jar in the fridge.
- If you need to shell the pistachios yourself, add them to a saucepan with water and boil for 3-4 minutes. Drain the water and pour the pistachios onto a clean towel. Rub them dry. This helps soften and loosen the skin and makes removing the shells easier.